There’s nothing quite like a homemade Peach Cake when fresh peaches are at their sweetest. This easy dessert combines a soft, buttery cake with juicy peaches that become tender and caramelized as they bake.
Result is a simple summer cake that’s moist in center, lightly golden around edges, and filled with fresh peach flavor. You don’t need frosting or complicated decorating—just a dusting of powdered sugar or a scoop of vanilla ice cream.
This peach cake is perfect for summer brunches, family gatherings, potlucks, afternoon coffee, or an easy dessert after dinner.
Why You’ll Love This Peach Cake
- Packed with juicy fresh peaches.
- Soft, tender, buttery cake.
- Simple ingredients and easy preparation.
- No frosting or decorating required.
- Perfect for summer gatherings.
- Works with fresh or frozen peaches.
- Delicious warm or at room temperature.
- Excellent with vanilla ice cream.
Ingredients
For Peach Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 3–4 medium ripe peaches, peeled if desired and sliced
- 1 tablespoon lemon juice
For Peach Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For Serving
- Powdered sugar, optional
- Vanilla ice cream, optional
- Whipped cream, optional
Choosing the Best Peaches
For the best peach cake, choose peaches that are ripe but still slightly firm. They should smell fragrant and give gently when pressed.
Very soft peaches can release a lot of juice during baking and make cake overly wet. If your peaches are extremely juicy, gently blot slices with paper towels before adding them to the batter.
Fresh peaches are ideal during summer, but frozen peaches can work when fresh fruit isn’t available.
Ingredient Substitutions
- Peaches: Nectarines can be substituted without peeling. Frozen peaches can also be used after thawing and draining well.
- Milk: Whole milk provides a richer cake, but 2% milk works well too.
- Butter: Unsalted butter is preferred, but salted butter can be used by reducing the added salt.
- Flour: A 1-to-1 gluten-free baking flour can be used if needed.
- Cinnamon: Add a pinch of nutmeg or cardamom for a warmer spice flavor.
Kitchen Tools Needed
- 9-inch round or 9-inch square baking pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Sharp knife
- Cutting board
- Parchment paper
- Wire cooling rack
How to Make Peach Cake
1. Prepare Pan
Preheat your oven to 350°F.
Grease a 9-inch round or square baking pan and line the bottom with parchment paper.
The parchment makes removing the cake much easier once it’s cooled.
2. Prepare Peaches
Wash the peaches and remove the pits.
Slice them into approximately ¼-inch to ½-inch slices.
Toss the peaches gently with lemon juice. The lemon adds brightness and helps balance their sweetness.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Set the mixture aside.
4. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for about 2–3 minutes, until light and creamy.
This step helps incorporate air into the batter, giving the cake a lighter texture.
5. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
The mixture may look slightly curdled at this stage, which is normal.
6. Combine the Batter
Add about one-third of the flour mixture and mix gently.
Add half of the milk, followed by another third of the flour mixture.
Repeat with the remaining milk and flour, mixing only until the batter is combined.
Avoid overmixing because it can make the cake dense.
7. Add the Peaches
Fold about half of the sliced peaches gently into the batter.
Spread the batter evenly into the prepared pan.
Arrange the remaining peach slices over the top, slightly overlapping them if desired.
8. Add the Cinnamon Sugar
Mix the 2 tablespoons of sugar with ½ teaspoon cinnamon.
Sprinkle it evenly over the peaches.
As the cake bakes, the cinnamon sugar creates a lightly crisp, fragrant topping.
9. Bake
Bake for approximately 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final portion of baking.
10. Cool and Serve
Let the cake cool in the pan for about 15 minutes.
Transfer it to a wire rack and allow it to cool further.
Dust with powdered sugar before serving, or add a scoop of vanilla ice cream for an extra-special dessert.
Pro Tips for the Best Peach Cake
Don’t use overly ripe peaches
Soft peaches can release too much moisture and affect the cake’s texture.
Slice peaches evenly
Similar-sized slices help the peaches cook at roughly the same rate.
Don’t overmix the batter
Mix just until the flour disappears. This keeps the cake soft and tender.
Use room-temperature ingredients
Room-temperature butter, eggs, and milk combine more evenly and create a smoother batter.
Don’t cut it immediately
Let the cake rest for at least 15 minutes after baking. This allows the crumb to settle and makes slicing easier.
Check the center
Peaches contain moisture, so don’t rely only on the cake’s color. A toothpick inserted into the cake portion should come out with a few moist crumbs rather than wet batter.
Variations
Peach Blueberry Cake
Add ½ cup fresh blueberries along with the peach slices.
Peach Almond Cake
Add ½ teaspoon almond extract and sprinkle sliced almonds over the top before baking.
Peach Streusel Cake
Top the batter with a simple mixture of flour, brown sugar, butter, and cinnamon before baking.
Peach Lemon Cake
Add 1 tablespoon finely grated lemon zest to the batter for extra citrus flavor.
Peach Cream Cheese Cake
Add small spoonfuls of sweetened cream cheese over the batter before arranging the peaches.
Peach Cobbler Cake
Add a buttery crumb topping and serve the warm cake with vanilla ice cream.
What to Serve With Peach Cake
This cake is delicious on its own, but a few simple additions make it even better:
- Vanilla ice cream
- Whipped cream
- Fresh peach slices
- Powdered sugar
- Caramel sauce
- Honey
- Greek yogurt
- Fresh berries
For brunch, serve it with coffee or iced tea. For dessert, warm a slice slightly and top it with vanilla ice cream.
Storage Instructions
Refrigerator
Store leftover peach cake in an airtight container in the refrigerator for up to 4 days.
Bring slices to room temperature before serving, or warm them gently.
Freezer
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
Freeze for up to 2 months.
Reheating
Warm individual slices in the microwave for about 15–20 seconds.
Avoid overheating because the peaches can become very hot.
Make-Ahead Tips
You can bake this peach cake a day ahead and store it covered.
For the best texture, add powdered sugar shortly before serving rather than before storage.
If you’re preparing it for a gathering, allow the cake to cool completely before transporting it.
Frequently Asked Questions
Can I use canned peaches?
Yes. Drain them very well and pat them dry before using. Since canned peaches are usually softer than fresh peaches, handle them gently.
Do I have to peel the peaches?
No. Peach skins are completely edible. Leaving the skins on also saves time and adds a little color.
Can I use frozen peaches?
Yes. Thaw and drain frozen peaches thoroughly before adding them to the batter.
Why is my peach cake soggy?
Excess moisture from very juicy peaches can make the cake wet. Choose peaches that are ripe but firm and blot particularly juicy slices before using.
Can I make this cake without cinnamon?
Absolutely. The cake will still be delicious. You can replace it with a little nutmeg, cardamom, or simply leave it out.
How do I know when peach cake is done?
Insert a toothpick into the cake portion rather than directly into a peach slice. It should come out with a few moist crumbs and no wet batter.
Can I make peach cake ahead of time?
Yes. Bake it up to one day ahead and store it covered until you’re ready to serve.
Can I freeze peach cake?
Yes. Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Easy Peach Cake
Ingredients
Method
- Preheat the oven to 350°F.
- Grease a 9-inch round or square baking pan and line the bottom with parchment paper.
- Wash, pit, and slice the peaches into ¼- to ½-inch slices.
- Toss the peach slices gently with lemon juice and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, beat softened butter and sugar for 2–3 minutes, until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Add one-third of the flour mixture and mix gently.
- Add half of the milk and mix until just combined.
- Repeat with another third of the flour mixture, the remaining milk, and the remaining flour.
- Fold about half of the sliced peaches gently into the batter.
- Spread the batter evenly into the prepared baking pan.
- Arrange the remaining peach slices over the top of the batter.
- Combine the 2 tablespoons sugar and ½ teaspoon cinnamon, then sprinkle evenly over the peaches.
- Bake for 45–55 minutes, or until the cake is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
- If the top browns too quickly, loosely cover the cake with aluminum foil during the final part of baking.
- Cool the cake in the pan for about 15 minutes.
- Transfer to a wire rack and allow it to cool further.
- Dust with powdered sugar and serve with vanilla ice cream or whipped cream, if desired.
